Serves: 8
Total Calories: 21
In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, rinse the cavity well and pat chicken dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in zipper food storage bag, seal and refrigerate overnight or label and freeze.
To prepare thawed chicken for cooking, stuff chicken cavity with onions, and place in a shallow baking pan. Cover and roast chicken at 325° F for 45 minutes, basting the chicken frequently with pan juices. Remove cover and cook for 15 more minutes or until tender. Let chicken stand 10 minutes before carving.
This Sticky Chicken recipe is from the The DVO.com Cookbook Cookbook. Download this Cookbook today.
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